Reviewed: Dec. 13, 2006

This was very good. I only had 1 cup half-and-half so used 1/2 cup 2% milk. I made this in my ceramic pie pan (I'm not sure of the size but bigger than 8") and all of the ingredients fit.

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Nov. 27, 2006

Huge hit at church! I followed the recipe except I didn't use nutmeg, used Mozzarella cheese and I made those little quiches. I used Pillsbury Pie Crust dough; rolled out the dough and made cut-outs for the muffin pans with a juice glass. I'll be making these again for the holidays. Thanks!

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RUBY014

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 17, 2006

I usually make this with the modifications suggested by other users, but have recently noticed that this is not a healthy option :( So I'm giving it 3 stars for great in taste, but low in health.

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INDIANCOOK4U2

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 30, 2006

This was really good with a homemade crust, but my husband wasn't a huge fan of the heavy asparagus taste.

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New Wife Julia

Home Town: Louisville, Kentucky, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 16, 2006

This was very good. When I read the recipe I knew for our taste it would need some additions so I went ahead and added some onions, sliced mushrooms and just a little minced garlic. Is really great for football snack.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 12, 2006

This is my 75th review on here so I'm celebrating a bit! ;) This quiche was excellent. I cut the recipe in half and pre-baked a 9 in. crust. Instead of steaming the asparagus, like others, I sauteed them in a little bit of the leftover bacon drippings (saves you dirtying another pan). I used about 6 pieces of bacon (to please my meat-eating husband), but other than that I was pleasantly surprised that the amount of ingredients actually fit in pie crust. Baked for the 35 suggested min. and it was perfect. And I love the addition of the nutmeg! Will use this recipe in the future, but probably not with my husband, who enjoyed it but still calls quiche 'girly food'. ;)

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MomSavedbyGrace

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Oct. 4, 2006

I made this for my family. Except I only made one. So I cut the size in half. Instead of using 2 egss I used 3. I used almost a whole pack of bacon! I didnt think 5 peices was enough and im glad i used more! I used a 9 inch deep pie crust instead of a 8 inch. I also cooked the asparagus in some bacon greese. Everyone loved it. I would make it again, next time i think ill use a little onion for a little more flavor. Very good.

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CherrieLynne

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Reviewed: Sep. 25, 2006

I've made this at least a half dozen times. It's a tried and tested favorite. Follow the directions, and you won't be disappointed. Sometimes I saute the asparagus in some olive oil. I love it the way it is, but my sister substitutes with spinach, ham, etc. Even better the next day!

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ruffled

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Reviewed: Aug. 9, 2006

Great recipe! Made it exactly as the recipe stated and it turned out perfect. Even my picky hubby, who turned up his nose when I took it out of the oven, ended up eating most of it. Thanks!

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TIFFANYD13

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Reviewed: Jul. 25, 2006

My very first attempt at making quiche, and it turned out fabulous! I didn't have a steamer, so I ended up sauteing the asparagus in some of the bacon grease, which added to the overall flavor. I didn't have Swiss, so I just used a pre-shredded four cheese blend. Even my husband had three pieces himself, and he HATES (and I really emphasize the caps) vegetables. He had told me that he would try it but probably wouldn't eat very much, but he ended up eating half of it himself! Great recipe.

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Amy Snyder

Cooking Level: Beginning

Living In: Klamath Falls, Oregon, USA

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Reviewed: Jun. 15, 2006

This was wonderful! I made only 1 quiche, so I cut the ingredients in half. I used turkey bacon (5 slices) and fat-free half-and-half to lower the fat. I added 1/4 tsp. salt, 1/8 tsp. pepper, and 1/8 tsp. nutmeg (but couldn't taste the nutmeg in the quiche). I accidentally brushed egg on the crust instead of egg white, but it was still pretty! I did end up adding an extra egg and 1/4 cup fat-free half-and-half because there wasn't quite enough filling. It puffed up perfectly - not too high and not too low. I would make all these same adjustments again - turned out wonderfully! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 2, 2006

Very easy to make and tasted great! We used imitation bacon bits instead of bacon, and it came out very well.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: May 18, 2006

This was great! My husband does not like quiche and he loved this. It was my first time making quiche and I was surprized at how easy it was. I will definately make this again.

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ilovemyboys

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 14, 2006

I loved this, and my husband even said, "make sure you rate this good." I made a few changes to make it a little healthier. I used lean turkey cold cuts instead of bacon, and used evaporated milk instead of half and half. I cut the recipe in half, and didn't use the egg white. I didn't steam the asaparagus. I did add an extra egg and a little extra evaporated milk as it seemed a bit dry and it came out beautifully. The nutmeg is a must! I'm going to try to freeze this - will update my review when I see how it turns out. UPDATE - YES IT FREEZES WELL!

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: May 2, 2006

Great recipe, although I made one significant change to it. I didn't have any bacon on hand but had lots of cooked and peeled prawns, so I substituted meat for fish. The other change I made was not using the egg white, since I was only preparing one quiche and didn't think it was worth it. My only qualm with this recipe is it maybe needs the lightest sprinkling of chile or cayenne to really bring out the flavors. All in all, a very easy recipe that is also a crowd-pleaser.

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MCALPENA

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: May 1, 2006

The Quiche turned out great. Great flavor and will make it again. Thank you!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 20, 2006

Awesome! Delicious! The only thing I will change next time is I will whip the egg whites alone for a while, it is a little dense. Also, I did not use any nutmeg...

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bizzie

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Reviewed: Apr. 19, 2006

Nice quiche. I omitted the nutmeg as I don't like it in savory dishes, used less cream, and added some extra-sharp Cheddar for more flavor. I didn't need to steam my asparagus - it was so tender, I just sliced up the spears, and threw them in. Easy peasy. Thanks, Michele!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 17, 2006

This was great. I left out the bacon and used sharp cheddar cheese. Everyone at my Easter brunch loved it!

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PATTIC

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Reviewed: Apr. 17, 2006

I served this quiche at Easter brunch and recived rave reviews from everyone -ages ranging from 26 to 91. Even my husband, who doesn't eat quiche, ate it again for dinner.

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SCRAPPY712

Cooking Level: Expert

Home Town: Encino, California, USA

Living In: Sherman Oaks, California, USA

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